This is Asian slaw piled on top of pulled pork, which has been piled on top a homemade (gluten-free!) bun.
It's one of those iconic summer dinners that I could eat any time of year.
The dressing for the slaw is flavoured with nutritional yeast flakes. I know, I know, that sounds too healthy to be tasty, but you just need to trust me here. You should be able to find nutritional yeast flakes in the healthy section of your grocery store. I don't even know how to describe what those little flakes do to the dressing – they make it savoury and umami and totally moreable.
Here's what one brand looks like (along with their friend the toasted sesame seed):
Otherwise, this slaw is pretty darn easy. Slice your cabbage as finely as you have patience for, grate your carrots (hopefully without grating your fingers) and toss them with cilantro and green onion. Stir in the mystery dressing, sprinkle some toasted sesame seeds and – voilà! – you're eating Asian slaw.
You don't have to pair it with pulled pork. We also like it with West Coast crab cakes and mango and fennel chutney, adapted from Whitewater Cooks. I think it would work with burgers, too, and pretty much anything you could barbecue.
I've given you proportions to make extra dressing because it is so very good. You could put it on the glory bowl or plain quinoa or cous cous or any kind of salad, just for starters . . .
P.S. Speaking of barbecues, we just got one! Very exciting times at our house. Do you have any favourite barbecue recipes to share?
one year ago: penne with sausage and greens and salmon with warm tomato basil oil
two years ago: kathleen claiborne's hotcakes and kristina's nuss kuchen
three years ago: chilli pasta and honey orange cream
slightly adapted from Whitewater Cooks by Shelley Adams
2 c. green cabbage, chopped finely
2 c. red cabbage, chopped finely
1 c. carrots, grated
1/2 c. cilantro, chopped
1/2 c. green onions, chopped
1 tbsp. toasted sesame seeds
1/2 c. nutritional yeast flakes
1/3 c. water
1/3 c. tamari or soy sauce
1/3 c. apple cider vinegar
2 tbsp. tahini paste
2 cloves garlic, crushed
1/2 c. neutral oil, such as grapeseed, canola or vegetable
First, mix up the dressing. Stir the nutritional yeast flakes, water, tamari, vinegar, tahini and garlic together in a bowl. Blitz with an immersion blender until it's consistent. Then add the oil slowly and blitz it in. Set aside just over 1 cup for the slaw and put the rest in the fridge for another use.
In a big bowl that gives you lots of room to move, mix the cabbages, carrot, cilantro and green onion together. Stir in the cup of dressing. Add more to taste. Sprinkle with sesame seeds.
*You won't need all the dressing for the slaw. But it's so good that I think you'll be happy to have it around. Otherwise, halve it.